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Bell's Sausage Stuffing

Submitted by Deborah Napsey

Sausage and apples add a new layer to classic holiday stuffing. This award-winning recipe claimed first prize in the Yankee Magazine recipe contest and will win the hearts of everyone you serve it to.

Bell's Sausage Stuffing

Submitted by Deborah Napsey

Sausage and apples add a new layer to classic holiday stuffing. This award-winning recipe claimed first prize in the Yankee Magazine recipe contest and will win the hearts of everyone you serve it to.

Ingredients

Serving size: 10 servings

12oz. Bell's Traditional Stuffing
3/4 cup Onion, chopped
3/4 cup Celery, chopped
1 roll Pork sausage
1/4 cup Butter or margarine, melted
2 cups Apples, chopped and peeled
3/4 cup Raisins
1 1/2 cups Apple juice
1/4 cup Dry white wine

Directions

Print
  1. Melt butter in a large skillet, over medium heat.
  2. Sauté chopped onion for 5 minutes.
  3. Add chopped celery. Sauté 5 minutes.
  4. Add thawed pork sausage and scramble with the vegetables for 10 minutes.
  5. Pour in apple juice, wine, raisins, and apples. Heat through.
  6. In a large bowl, combine 2 packages of Bell's Stuffing Mix with the above mixture.
  7. Stir with a fork to blend well.
  8. Pack lightly in the cavity just before roasting. Stuffs up to a 15 lb. bird. Stuffing may also be baked in a covered casserole dish at 350°F for 30-40 minutes.

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